The holy grail of healthy cooking is to make something so delicious that you want to eat it all day long… and so healthy that you CAN eat it all day long. If the recipe is easy as well, you’re really onto something. These cookies are about the closest thing I have ever found. They are sugar-less, flour-less, easy to make, and so delicious you’d never know they’re healthy.
The base is simply made from mashed banana and rolled oats, with some date sugar, spices, and whatever throw-ins you’d like. Bake them for a few minutes and devour the whole batch yourself 😉 – since it’s hardly more than banana and oats, this is one afternoon snack you can feel good about. The best part is, these cookies are totally foolproof – of the easiest and most kid-friendly recipes I’ve ever posted. You don’t even need to measure the ingredients, just mash a banana, pour in some oats and you’re good to go. They always come out just right.
Makes 12 cookies
- 3 bananas
- 1 3/4 cups rolled oats
- 1/2 cup date sugar
- 1 teaspoon vanilla
- 2 pinches cinnamon
- Optional add-ins (see below)
Preheat oven to 350º F
Grab 3 bananas and mash them with a fork until no chunks remain. Pour in about 1 3/4 cups rolled oats and 1/2 cup date sugar*. Use the fork to mix until combined. Stir in a dash or two of cinnamon and a teaspoon of vanilla. Finally, add whatever throw-ins you’d like (see suggestions below) and mix again.
NOTE: Date sugar is not actually a type of sugar. It is simply whole dried dates that have been pulverized into a powder. Thus, date sugar and real sugar cannot be substituted interchangeably. If you don’t have date sugar, blending an equivalent amount of whole dates with the banana in a food processor would likely be the best substitute. I have written about the health benefits of date sugar before and use it often in my recipes.
Spoon the batter into 12 rounds and place them on a Silpat or lightly-oiled baking sheet. Cook for about 10-14 minutes, until the outsides become golden and solid. Remove from the oven and allow to cool for 10 minutes before eating.
At this point, if you want to melt some dark chocolate and drizzle it over the top, no one would blame you.
The great part about these cookies is that they’re extremely versatile: you can make them differently every time. The plain cookies (with no throw-ins) work really well, but here are a few other flavor combo ideas:
- Chocolate – Chocolate is the most ideal paring with the banana oat flavors in these cookies. Try either adding dairy-free chocolate chips into the batter or melting them and drizzling over the top after the cookies have cooked.
- Blueberries – This is the version I make most often. Simply throw a handful of fresh or frozen blueberries into the batter before cooking.
- Nuts – Peanut butter is another great paring with these cookies, as are whole nuts, like almonds or walnuts.
- Coconut – For a great coconut macaroon-like cookie, add in a small handful of shredded coconut to the batter.
- Cinnamon Apple – Cut an apple into small chunks and add them to the batter with an extra few dashes of cinnamon for cinnamon apple cookies.
You get the idea! Have fun exploring flavor combos and let us all know what you come up with in the comments!
44 CommentsLeave a Reply
Sounds simply delicious!
Well, there’s my afternoon activity with the chickadees taken care of – and afternoon tea too! thanks 🙂
Fantastic! I hope the chickadees like them! 🙂
Andrew these came out beautiful! I love the chocolate drizzle, you are a genius
Thanks, Magdalena! I don’t know… I think the genius is the one who gave me the idea! 🙂
I made these without the sugar but added quarter cup of walnuts. Not exactly low cal but healthy!
That’s great, Hope. I love walnuts and it sounds like a great combo!
AWESOME recipe. Thanks so much! Will be trying these soon.
My pleasure, Jared! I hope you like them as much as I do 🙂
These are a great cookie. I make a similar one on my blog but I omit the sugar and add a few tablespoons almond butter, slivered almonds, and dried cranberries. Absolutely delicious and a perfect on the go snack!
What can I use instead of date sugar?
I mentioned in the post that you could food process some whole dates with the banana for a similar effect. Or, you can just leave them out all together and they’ll likely still come out well. Good luck! 🙂
Looks delicious! I tried this a while ago when I stumbled on something similar on Pinterest–it recommended nuking mashed bananas and oats. surprise surprise, they turned out bland, gummy, and dry. You’ve inspired me to try again, but this time I’ll make enough to properly bake them, and actually add something for flavor lol 😛
Haha, that other recipe does not sound very good! Yes, definitely try again – I hope you like this version better 🙂
Yay! Sound so great. Keep the flourless baking recipes coming 🙂 This is for a 350 degree oven I am guessing?
Absolutely! Yes, 350º F is perfect. Though, these cookies are so foolproof you could probably add/subtract a a hundred degrees and it wouldn’t even matter, haha.
P.S. Tell your cousin I say hi! 🙂
🙂 I will! I’m soo glad she pointed me (us) toward your site! Been recommending it a ton! Thanks for all the inspiration!
I added in raw cacoa powder – not much, maybe a little less than a 1/4 cup – and they turned out soooo well. All my colleagues were asking for more “chocolate oatmeal” cookies – including the vegan one!!
Ooh, That sounds really good too! It’s a healthier way to add chocolate to the cookies without using actual chocolate. Thanks for the suggestion, Catherine! I’m trying that next time. 🙂
I made these delicious cookies but used GF Porridge Oats instead of Rolled Oats with being Celiac could you recommend a substitute GF to the Rolled Oats Or are PO my only substitute Thankyou just found your site and love all your Recipies
Hi Evelyn, I’m not too familiar with strict gluten-free cooking, but aren’t there a few types of gluten free oats that might work? If the ones you tried didn’t work as well as you would have hoped, maybe another brand of GF oats would?
The Porridge Oats seemed fine but will ask at the health shop see what they suggest as an alternative most of your Recipies I can adjust to suit, must have been good as my Grandson is away with a box for his packed lunch Thanks again
OK, so I went to make these. Turned out I had no oatmeal…. Well, no-one in our house has an issue with flour, so that’s what I used in a pinch.
3 ripe bananas
1 c flour
1/2 c peanut butter
1/2 c Dark Choc Chips
Mash bananas, mix everything in. Bake @ 350 for 15-20 min. Cool for a few minutes… Enjoy!
Hi Randi, I really like the idea of adding wheat flour, I’d like to try that – thanks for the suggestion!
Thanks so much for the recipe Andrew! I loved them! I substituted date sugar with coconut sugar and added the blueberries and they were divine!
Awesome, Crystal! I’m so glad you enjoyed them 😀
Hi, awesome recipe. Will bake that on Divali, hoping to make a healthy divali. Thanks. Btw the rolled oats shouldn’t be cooked first? i mean shouldn’t add hot water first?
Hi Asmi! Yes, the oats are fine to add uncooked. The little bit of moisture from the other ingredients will bake them just fine in the oven.
It mentions here 1 & 3/4 cup of oat. Is the 1 cup here refers to a cup of 250ml? I added 1&3/4 smaller cups of oat and the cookies turn out like cookie cakes instead. Is this cookie suppose to be crunchy? Thanks!
Yes, it’s one fluid (8 oz) cup. No, the cookies are certainly not crunchy (I mean, we’re dealing with oats and bananas) 🙂
Thanks for this recipe Andrew! These are great and even my BF liked them. No guilt, even after we ate half the batch between the two of us. We baked the first half plain, then made the next half with craisins and added almond extract. Yum. Next time I’ll make these with blueberries and a pinch of nutmeg or try the raw cacao powder version Catherine suggested. This one’s a keeper!
Cool! Thanks for reporting back, Taina… I’m so happy you guys enjoyed them 🙂
Well I decided to try these instead of wasting 2 horribly ripe bananas. A bit sceptical to say the least.!I added a finely chopped apple and a dash of cocoa. They were fantastic. Bombastic. Unbelievably good. And so quick and easy. My Kids loved them. Never ever buying cookies again. These are really really good. Great recipe
Nice! I’m so glad you liked these cookies 😀
Oh these are good. I added semi-sweet chocolate chips, and substituted about 1/2 cup of brown sugar for the date sugar (perhaps not something that many of your readers would want to add, but it’s what I had on hand and it worked). I also made a little bit of your coconut whipped cream to go on top, which goes great with these, of course.
At what temp?
Hi Katya, 350º F (above step one in the instructions it mentions to preheat oven to 350º F)
Sounds and looks amazing. How many calories have in one cookie?
Hi Crystal, Thanks! 🙂 I don’t calculate that info myself, but I did write an article about how to do it https://oneingredientchef.com//how-to-get-nutrition-facts/
Hello! I want to desperately bake these, but I don’t have an oven. Will it be the same in a microwave with (much) reduced cooking time?
Hi Anuya, Hmm, I’m not sure how these would do in the microwave. You can certainly try, but it may require a bit of practice, like several short bursts so they don’t burn.
These cookies are AMAZING and DELICIOUS
I absolutely love bananas so this was the perfect snack for me. Thank you for this awesome recipe!
Also, I just wanted to know, roughly how many calories will these cookies be?
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